12 EXPERIMENT STATION RECOBD. [Vol.88 



inaldehyde as a preservative is, tiowever, permissible. The application of the 

 method to three samples of milk to which 8 per cent of water was added indi- 

 cated the presence of the added water by marked reduction of the molecular 

 concentration. It is stated that " if a sample of milk can be examined while 

 fresh the freezing-point method is more accurate, but if it is desired to preserve 

 the sample the determination of the molecular concentration constant is better 

 for the detection of added water in milk." 



The analytical data are submitted in detailed tabular form. 



The distribution of the fatty acids in the milk fat of the cow and sheep, 

 C. Cbowthee and A. Htnd (Biochem. Jour., 11 (1917), No. 2, pp. 1S9-16S). — A 

 method for the determination of fatty acids which consists essentially in con- 

 verting a suitable sample of the fat to the methyl esters of the fatty acids by 

 heating in ethereal solution with an excess of methyl alcohol containing a small 

 percentage of hydrogen chlorid is described in detail. The mixed esters are 

 carefully separated from the reaction and fractionally distilled three or four 

 times, the distillation in each case being made under atmospheric pressure, until 

 a temperature of 150-160° C. is reached, the fractionation being subsequently 

 completed under a pressure of about 15 mm. A series of fractions, each as- 

 sumed to contain only two saturated esters and one unsaturated ester, the latter 

 being further assumed to be methyl oleate, is thus obtained. Experimental 

 data in support of these assumptions are submitted. The iodin value and the 

 saponification value of each fraction is then determined, and fi-om these figures 

 the weight of each ester in the fractions calculated. From the weights of the 

 esters the weight of each acid in the original sample is finally obtained. The 

 calculation of results is described. 



Analytical data obtained in the use of the method and showing the fatty acids 

 of the fat of cow and ewe's milk, of an artificial mixture of fatty acids, and the 

 fat from the " first runnings " of milk are submitted in detail. The data ob- 

 tained from the artificial mixture of fatty acids indicate the accuracy of the 

 procedure. 



A iiiodifi.cation of the Price method for the separation of the permitted 

 coal-tar colors to include tartrazin, E. H. Ingebsoix (Jour. Indus, and Engin. 

 Chem., 9 iWn), No. 10, pp. 955-957). — ^The author found the method described 

 by EJstea (B. S. R., 36, p. 714) to be unsatisfactory and has proposed a modifi- 

 cation of the Price method (B. S. R., 25, p. 502), which is described in detail. 



Drying fruits and vegetables in the home ( U. S. Dept. Agr., Farmers' Bui. 

 &il {1917), pp. 29, figs. 19). — ^This publication discusses reasons fbr drying 

 fruits and vegetables and principles and methods of drying and preparation of 

 food for the drier ; describes apparatus used for drying ; and gives directions for 

 drying various fruits and vegetables, precautions against insects, directions for 

 packing and storing, and recipes for cooking dried fruits and vegetables. 



Home canning by the one-period cold-packed method, O. H. Benson {U. 8. 

 Dept. Agr., Farmera' Bui. 839 {1917), pp. S9, figs. 2^).— This is a general dis- 

 cussion of the cold-pack method of canning, together with detaile.:' directions 

 for canning various fruits and vegetables, special canning precautions, a time 

 table, and suggestions. Directions for handling and sealing containers are 

 glyen in an appendix. 



The methods described are those taught to canning club members in the 

 North^u and Western States. 



Home canning of fruits and vegetables, Maby E. Cbeswell and Ola Pow- 

 wu. {U. S. Dept. Afir., Farmers' Bui. 85S {1917), pp. 42, figs. 18).— This publi- 

 cation discusses canning, other methods of conservation, and sterilization; de- 



